Roasted Brussels Sprouts with Raspberry Balsamic Vinegar

Here is my  token cabbage dish for St Paddy's day to go with the Wellie. :-)  It's green and I like the touch of  'sweet-and-sour' from the raspberry balsamic vinegar.

Ingredients:
Serves 4-6
- 3 Tsps olive oil
- 1 lb. small Brussels sprouts. Choose sprouts of roughly the same size for even cooking. Cooking time will vary depending on the size of the sprouts.
- Salt and freshly ground white pepper
- 3 Tsps raspberry balsamic vinegar


Preparation:

- Heat the oven to 400 degrees F.
- Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well.  Cut the sprouts in half and 'shake' them in a sandwich bag with the olive oil and salt and pepper to well coat.  (pic 1,2,3)
- Place them cut side up on a non-stick baking sheet.  Place on middle rack and roast 15 to 20 minutes or until outer leaves are nicely browned and sprouts look 'tender' :). (pic 4)
- Remove and drizzle with balsamic vinegar (above pic). Serve immediately



  A bit  of  trivia:
 -  It's Brussel-with-an-S as is the name of the capital of Belgium where they first 'sprouted' :) 
 - Overcook brussel  sprouts in water and you'll regret it, the sulfur smell is quite obnoxious :P